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Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home

Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home
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Experience the irresistible flavors of Japanese Katsu Bowls, a comforting dish that features crispy, golden-brown chicken served over perfectly seasoned rice. This homemade delight is not only quick to prepare but also customizable to suit your taste preferences. With its crunchy panko coating and tangy tonkatsu sauce, this dish promises to impress at any dinner table. Perfect for family gatherings or a cozy night in, our guide will help you master this authentic katsu recipe with ease. Get ready to enjoy the delightful textures and flavors of this Asian comfort food.

Ingredients

Scale
  • 2 boneless chicken breasts (or beef loin)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 2 cups Japanese short-grain rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup tonkatsu sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Pickled ginger (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
  3. Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid. Let it sit covered for another 10 minutes.
  4. Mix rice vinegar, sugar, and salt in a bowl until dissolved and gently fold this mixture into the cooked rice.
  5. Pound chicken breasts to an even thickness of about ½ inch; season with salt and pepper.
  6. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
  7. Dredge chicken in flour, dip in eggs, and coat with panko breadcrumbs.
  8. Heat vegetable oil in a skillet and fry chicken for about 4–5 minutes on each side until golden brown and cooked through.
  9. Drain on paper towels and let rest before slicing into strips.
  10. Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl; mix well.
  11. Serve rice on plates; top with sliced katsu, shredded cabbage, green onions, sesame seeds. Drizzle with sauce and garnish with pickled ginger if desired.

Nutrition

Find it online: https://spoonsavor.com/japanese-katsu-bowls-a-delicious-guide-to-making-authentic-katsu-at-home/

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